ROASTED RATATOUILLE

Roasted Ratatouille image

Ratatouille is usually a savoury vegetable stew cooked on top-of-the-stove ... but roasting in the oven intensifies the flavours. For a main course, serve this with salad and crusty bread. (I enjoy it on top of shredded lettuce with a dollop of yogurt cheese.) The recipe comes from Bonnie Stern's MORE HEARTSMART COOKING.

Provided by Gerry sans Sanddunes

Categories Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 16

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Ingredients

1 large onion, cut into 12 wedges
12 garlic cloves, peeled
3/4 lb eggplant, cut in chunks
1/2 lb zucchini, cut into 1/2 inch rounds
1 lb plum tomato, cut into 4 wedges
1 fennel bulb, trimmed and cut in 12 wedges
1/4 lb mushroom, cut in quarters
1 sweet red pepper, cut in strips
1 yellow sweet pepper, cut in strips
1 tablespoon chopped fresh thyme or 1/2 teaspoon dried thyme
1 tablespoon chopped fresh rosemary or 1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup shredded fresh basil or 1/4 cup chopped fresh parsley
1 tablespoon olive oil
1 tablespoon balsamic vinegar

Steps:

Spread onion, garlic, eggplant, zucchini, tomatoes, fennel, mushrooms and sweet peppers in large lightly oiled roasting pan.
Sprinkle with rosemary, thyme, salt and pepper.
Stirring occasionally, roast vegetables in pre-heated 400*F oven for 45 minutes, or until tender and browned.
Toss with basil, olive oil and vinegar.
Taste and adjust seasonings if necessary.

Nutrition Facts : Calories 107.3, Fat 3, SaturatedFat 0.4, Sodium 227.3, Carbohydrate 19.1, Fiber 6, Sugar 7, Protein 4

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